Butternut Squash Protein Baked Oats (High-Protein, Vegan)
These Butternut Squash Protein Baked Oats bake into soft, cake-like squares packed with 8 grams of fiber per slice. They’re lightly sweet, meal-prep friendly, and made with simple plant-based ingredients: perfect for an easy, grab-and-go breakfast that keeps you fuller for longer.
Ingredients
- 2 cups rolled oats 160 g
- 4 tbsp chia seeds 56 g
- 2 scoops vanilla protein powder 60 g
- 2 cups cooked butternut squash, cubed 205 g
- 2 cups plant based milk milk 473 ml, I use soy milk
- 3 tbsp dark chocolate chips
- 3-4 prunes chopped
Optional Add-Ins
- ½ tsp cinnamon
- 1 tbsp maple syrup if using unsweetened protein powder
- 1 grated carrot/zucchini for extra veg
Instructions
- Preheat your oven to 180°C / 350°F and line an 8×8-inch baking dish with parchment.
- Add the oats, chia seeds, protein powder to a bowl and stir. Divide it in two parts.
- Add one half of it blender with the cooked squash, and soy milk and blend until the mixture is completely smooth and creamy.
- Pour this batter onto the other half of the non-blended mix and stir to combine.
- Then fold in the chocolate chips, and pour the mix into the lined baking dish and smooth out the top.
- Sprinkle the chopped prunes evenly over the surface.
- Bake for 30–35 minutes, or until the center feels set and the edges are lightly golden.
- Let the baked oats cool completely in the pan so they firm up properly, then slice into 6–8 squares.
- Store in the fridge for up to 5 days or freeze individual pieces for quick grab-and-go breakfasts.
Nutrition
Calories: 267kcalCarbohydrates: 39gProtein: 13gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 21mgSodium: 39mgPotassium: 441mgFiber: 8gSugar: 7gVitamin A: 5020IUVitamin C: 10mgCalcium: 178mgIron: 2mg
Tried this recipe?Let us know how it was!